Simple Gluten Free Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
• Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

Steps:

• Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.
• Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.
• Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
• Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
• Pour batter into the baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
• In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
• Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
• In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.